Vegan Butternut Squash Mac & Cheese [Oil Free]
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 Servings
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Calories
392 kcal
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Course
Side Dish, Main Course
Vegan Butternut Squash Mac & Cheese [Oil Free]
Description
The recipe uses peeled and cubed butternut squash boiled until tender then blended with raw cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and unsweetened cashew milk to achieve a creamy sauce. The cooked macaroni is mixed with the sauce, which provides richness and a mild smoky flavor from the paprika. The sauce’s consistency can be adjusted by adding more cashew milk if needed, ensuring it coats the pasta evenly. Optional garnishes include vegan parmesan, fresh sage, or a sprinkle of smoked paprika for extra flavor and visual appeal.
The finished dish serves as a wholesome alternative to traditional mac and cheese, fulfilling a need for creamy pasta without dairy or oil. It can be served immediately as a main or side dish. The recipe notes emphasize salting the pasta water well for texture and flavor. The sauce stores well, and it is recommended to reserve extra sauce if making leftovers to reheat the pasta with sauce for creaminess. The sauce also freezes well, although the pasta texture is best fresh.
Ingredients
- 450 grams macaroni or your choice, gluten-free if preferred, or cavatappi pasta
For the Sauce
- 2 pound butternut squash peeled & chopped into 1-inch cubes, approx. 5 cups cubed
- ¼ cup cashew nuts raw
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¾-1 cup cashew milk or milk of choice, unsweetened
- ½ teaspoon salt or to taste, sea salt
For Garnish (optional)
- vegan parmesan cheese
- sage fresh
- smoked paprika
Instructions
- Bring a large pot of salted water to boil and cook your pasta according to package directions for al dente pasta. Drain, return to the pot, and set aside.
- Meanwhile, add the squash to a small sauce pot, cover with water and boil for 8 minutes, or until easily pierced with a fork. Then drain it and add to your blender, along with all remaining sauce ingredients, starting with ¾ cup of the milk. Blend until smooth, and add more milk if needed for a thinner consistency.
- Then pour the sauce over the pasta, mix well, and serve with any garnish you like. (Reserve 1-2 cups of the sauce if you want to add more on top of each bowl for serving.)
Notes
- Use ample salt in the pasta water to enhance overall flavor and pasta texture.
- If your blender isn’t very powerful, boil the cashews with the squash to soften them for smoother blending.
- Adjust the amount of milk added to the sauce according to the squash size and desired sauce thickness.
- Reserve some sauce before combining with pasta to keep leftovers creamy when reheated.
- Store leftovers in the fridge for 3-4 days; freeze the sauce separately for up to 3 months. Avoid freezing pasta to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392cal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Sodium | 226mg | 9% |
| Potassium | 800mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 16236IU | 325% |
| Vitamin C | 32mg | 36% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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